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Tuscan braised rice salad recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory baked rice salad with parmesan, sun-dried tomatoes, spinach, and nuts - a flavorful and satisfying side dish or meal.
Ingredients:
  • 60g (1/3 cup) sun-dried tomato strips in oil (reserving 2 tbsp oil)
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g (1 cup) medium-grain white rice
  • 2 Vegetable Stock Cubes, crumbled
  • 375ml (1 1/2 cups) boiling water
  • 42.00 gm lemon juice
  • 20g (1/4 cup) finely grated parmesan, plus shaved parmesan to serve
  • 60g baby spinach leaves
  • 40.00 ml chopped fresh basil, plus extra leaves to serve
  • 45g (1/4 cup) pine nut pepita mix, toasted
Instructions:
  • Preheat your oven to 180C (fan assisted)/160C (conventional).
  • In a flameproof metal baking dish, heat 1 tbsp of the tomato oil and butter over medium heat. Sauté onion until golden and tender, about 5 minutes. Add garlic and rice, cook for 1 minute until fragrant.
  • Pour the stock into the boiling water and stir until dissolved. Mix the stock into the rice mixture and bring it to a boil. Cover the dish tightly with foil and bake for 25 minutes, or until the liquid is absorbed and the rice is tender. Let it sit covered for 5 minutes. Remove the foil and let it cool for 10 minutes before serving.
  • Combine fresh lemon zest and juice with the remaining tablespoon of tomato-infused oil in a small bowl. Season to taste.
  • In a large bowl, combine rice with grated parmesan, spinach, tomato, basil, and half of the nuts and seeds. Drizzle with dressing and toss gently to mix. Before serving, sprinkle remaining nuts and seeds, extra basil, and shaved parmesan on top of the salad.

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